Description
A delicious dessert made with coconut and almonds.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup semolina
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 1/2 cup almond milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sliced almonds (for topping)
- 1/4 cup extra shredded coconut (for garnish)
- 1/2 cup honey or light syrup (for brushing, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
- Combine Dry Ingredients: In a large bowl, mix together the flour, semolina, sugar, shredded coconut, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the yogurt, vegetable oil, almond milk, and vanilla extract until smooth.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients. Mix until just combined, ensuring there are no lumps.
- Pour Batter into Pan: Pour the batter into the prepared baking pan. Smooth the top with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Add Syrup (Optional): While still warm, brush the top with honey or light syrup for added moisture.
- Garnish: Sprinkle the extra shredded coconut over the top. Add sliced almonds as desired.
- Cool and Serve: Allow the cake to cool completely before cutting into bars. Serve and enjoy!
Notes
- For more almond flavor, consider adding 1/2 teaspoon of almond extract to the wet ingredients.
- Ensure the yogurt is at room temperature to help with even mixing.
- If you prefer a less sweet bar, reduce the amount of sugar slightly.
- These bars keep well in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar